How to Make Mushrooms Stuffed with a Cheese Souffle

Souffles sound like they may be difficult to make, but this recipe for stuffed mushrooms with a cheese soufflé is not difficult at all. In addition to some great flavors, you get all of the health benefits of mushrooms. For example, mushrooms are extremely low in calories. A half cup of cooked mushrooms only has about 21 calories. The same amount of raw mushrooms has a mere 9 calories. They are also high in potassium, low in sodium, and have some B vitamins, as well. This simple recipe is great for any dinner party or if you want to create a little something special for a family dinner.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 pound extra-large mushrooms
• 1 leek
• ¼ cup dry-curd cottage cheese
• 1 teaspoon Dijon mustard
• 1 egg white
• ¼ teaspoon paprika

1. Blanch mushrooms in boiling water for about 2 minutes. Remove and drain with the stems down.

2. Clean the leek well to remove all of the grit. Remove the tough green leaves. Mince.

3. Mix the minced leak with ¼ cup dry-curd cottage cheese and 1 teaspoon Dijon mustard.

4. Beat the egg white in a separate bowl until it forms stiff peaks. Fold into the leak, cottage cheese, and Dijon mustard mix.

5. Remove the stems from the mushrooms, which should be cool and well-drained at this point. Spoon in the filling mixture. Sprinkle with paprika.

6. Bake in oven at 400 degrees Fahrenheit for about 20 minutes. Serves 6-8.

Tips & Warnings

• For an even lower calorie appetizer, choose low-fat cottage cheese.
• Sprinkle finished stuffed mushrooms with fresh parsley.
• Try serving with a Fragrant Chicken in Bok Choy Leaves or an Easy Chicken Kiev.

[ampersand]

on 7/28/2009 This sounds wonderful!

[Handmadedreams]

on 7/28/2009 Yummy!